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Beef Brisket with Savory Carrots and Prunes

Yield: 8 servings

Preparation Time: and Total Time: 3 1/2 hours

Ingredients

1 (2 1/2 to 3 1/2 pound) boneless beef brisket

1 Tablespoon vegetable oil

1/2 cup chopped onion

1/2 cup water

3 cups sliced carrots (1/4- inch)

1/4 cup brown sugar

1 Tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon pepper

8 ounces pitted prunes

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Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 304

Calories From Fat: 90

Total Fat: 10g

Saturated Fat: 3g

Cholesterol: 74mg

Sodium: 384mg

Total Carbohydrates: 30g

Dietary Fiber: 3.7g

Protein: 25g

Based on 1/8 of recipe. This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oil in stock pot oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.

Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.

Add prunes to stock pot; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
For more information about beef, visit www.BeefitsWhatsforDinner.com

Please note that some ingredients and brands may not be available in every store.

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